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Chicken Pineapple Quesadillas

Chicken Pineapple Quesadillas

Easy Cleanup

calorie smart
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If you think sweet-and-savory combos are amazing, prepare to be blown away by this Tex-Mex creation. Chicken, Monterey Jack, and pepper jack (you read that right: 2 cheeses!) bring the classic comforts you crave, while our Southwest spice blend adds some smoky warmth. But any notions you might have about quesadillas go out the window when the pineapple comes to shake things up in the most delicious way

Tags:Family friendlyEasy
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

1 unit

Green Bell Pepper

4 ounce

Pineapple

1 unit

Roma Tomato

¼ ounce

Cilantro

1 unit

Lime

10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

2 unit

Flour Tortillas

(ContainsWheat)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

½ cup

Pepper Jack Cheese

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

Salt

Pepper

4 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate61 g
Sugar15 g
Dietary Fiber4 g
Protein45 g
Cholesterol140 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Large Pan
Medium Bowl
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Heat broiler to high. Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice bell pepper into strips. Drain pineapple; discard juice.

2

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, stirring, until softened, 4-5 minutes. Season with salt and pepper. Add pineapple and cook, stirring, until lightly browned, 2-3 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside. Wipe out pan.

3

Meanwhile, dice tomato. Roughly chop cilantro leaves and stems. Halve lime. In a medium bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

4

Pat chicken dry with paper towels. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and Southwest Spice. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Season with salt and pepper. Return veggie mixture to pan along with a squeeze of lime juice and remaining cilantro. Stir to combine; turn off heat.

5

Rub one side of each tortilla with a drizzle of oil. Place tortillas oiled sides down on a baking sheet. Evenly sprinkle with half the Monterey Jack and half the pepper jack. Top with filling, then sprinkle with remaining cheeses. Fold tortillas in half to create quesadillas. (Depending on the size of your baking sheet, you may need to work in batches for 4 servings.)

6

Broil quesadillas until golden brown on top, 1-2 minutes. Flip and repeat on opposite side. (TIP: Watch carefully to avoid burning.) Cut quesadillas into wedges; top with some pico de gallo and sour cream. Serve any remaining pico de gallo and sour cream on the side.